Pumpkin Chocolate Chip Pancakes
Try this Pumpkin Chocolate Chip Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 egg
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 1/4 tsp sea salt
- 2 tsp baking powder
- 3/4 cup pumpkin puree
- coconut oil for pan
- 2 cups oat flour (ground up oats)
- 1 t maple syrup + more for topping if desired
- 1/3 cup mini chocolate chips (i use enjoy life dairy-free
- 1 1/2 tsp pumpkin spice
- Carbohydrate 63.5613566507937 g
- Cholesterol 6.53333332007824 mg
- Fat 2.02440333041721 g
- Fiber 17.1849003911018 g
- Protein 7.76298332236474 g
- Saturated Fat 1.19362666485072 g
- Serving Size 1 1 recipe (374g)
- Sodium 1030.43149965205 mg
- Sugar 46.3764562596919 g
- Trans Fat 0.26685599985088 g
- Calories 297 calories
In a large bowl combine oat flour, baking powder, sea salt and pumpkin spiceIn a separate bowl combine pumpkin, almond milk, egg, vanilla extract and 1 T maple syrup.Add wet ingredients to dry and stir to combine.Stir in chocolate chips.If batter is too thick add in a bit more almond milk.Spray or melt coconut oil in a large pan over medium heat.Add a 1/3 cup of batter to form pancakes.Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.Serve warm with maple syrup, nut butter or preserves.
